Directions
1. Preheat oven to 350F. Line a standard bread pan with parchment paper or if non-stick, spray with coconut oil.
2. In a blender or food processor, combine all of the ingredients for the bread.
3. Pour the batter into the loaf pan. Bake on 350F for 30-35 minutes until golden on top and toothpick in center comes out clean.

RECIPE NOTES
It's very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar / container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
I have heard the immersion blender is a MUST to properly emulsify. If you use a blender or bullet or anything else, I'm not sure how the consistency will be.
Instructions
1. In a tall and NARROW glass jar, pour in the avocado oil.
2. Add egg to the oil. Add mustard and water to the mixture.
3. Let all of the ingredients settle for 1 minute.
4. Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
5. Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
6. Very slowly lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
7. Stir in the salt and gently fold in the vinegar. Store in an airtight container in the refrigerator for up to 10 days. The mayonnaise will continue to thicken as it sets in the refrigerator overnight!

Directions
1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
2. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
3. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
4. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup (128 grams) chocolate chips.
5. Roll the dough into 8 (93-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
5. Bake for 11-14 minutes (if using coconut sugar) or 12-15 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
6. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes
I have used refined and unrefined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them, but I enjoy the taste.
Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
For paleo: use coconut sugar, coconut oil, and paleo chocolate.
For dairy-free: use coconut oil and dairy-free chocolate.

Instructions
1. Preheat oven to 350° and line a 9 inch square pan with parchment paper or foil. Spray with coconut oil cooking spray. Set aside.
2. In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th's and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
4. Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
5. While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time, until thickened- about 5-7 minutes.
6. Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
7. Take remaining 1/4 of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
8. Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.

For the Optional Caramel Sauce
Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.

November 6, 2017

What does one do with a can of tuna? Cheap, healthy, and a great source of protein, but plain tuna isn't always appetizing. However, I have made this tuna cake recipe probably 5 or 6 times and it is delish! My husband loves it as well. You can barely even tell it's tuna. They also reheat really well under the broiler or in a toaster oven.

Directions
1. In a big bowl, combine all ingredients except coconut oil.
2. Use your hands to combine and mix evenly.
3. Shape the mixture into 5 patties, each about 1/2-1 inch thick.
4. Heat coconut oil in a skillet over medium high heat.
5. Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.
6. Store in fridge for up to 2 days. Reheat using the broil setting on your oven for a few minutes per side until heated through.

October 17, 2017

This recipe is very versatile and can be changed up to fit your taste preferences. It's Whole 30 approved the way I made it, but you could throw in some Parmesan cheese if you have a non-Paleo/Whole 30 eater. I really loved how pretty and colorful it looks. The more colorful your plate, the healthier it is!

Directions
1. Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
2. In a very large skillet, over high heat, pour in two tablespoons of the oil and let heat.
3. Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter. Repeat for remainder of the chicken.
4. Add the remaining tablespoon of oil and reduce to medium high.
5. Add onions and stir two minutes then add peppers and mushrooms and stir and cook for five additional minutes or until mushrooms have softened.
6. Add kale, toss and cook ~2 more minutes or until kale is wilted.
7. Add vinegar and cook for about two minutes to deglaze.
8. Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
9. Cook to evaporate some of the liquid, about two minutes, then remove from heat and optionally add cold clarified butter and pesto and toss to combine.
10. Enjoy!